Cantaloupe Pie I

Name: Cantaloupe Pie I
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 cantaloupe 1 cantaloupe; ½ cup white sugar ½ cup white sugar; 8 tablespoons all-purpose flour 8 tablespoons all-purpose flour; ¼ teaspoon salt ¼ teaspoon salt; 3 egg yolks 3 egg yolks; 2 tablespoons water 2 tablespoons water; 1 tablespoon butter 1 tablespoon butter; ¼ teaspoon butter flavored extract ¼ teaspoon butter flavored extract; 3 egg whites 3 egg whites; ¼ teaspoon cream of tartar ¼ teaspoon cream of tartar; 6 tablespoons white sugar 6 tablespoons white sugar; 1 (9 inch) pie crust, baked 1 (9 inch) pie crust, baked

Prep: 30 minsCook: 1 hr

Prep

30 mins

Cook

1 hr

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

11 cantaloupe
½ cup white sugar½ cup white sugar
88 tablespoons all-purpose flour
¼ teaspoon salt¼ teaspoon salt
33 egg yolks
22 tablespoons water
11 tablespoon butter
¼ teaspoon butter flavored extract¼ teaspoon butter flavored extract
33 egg whites
¼ teaspoon cream of tartar¼ teaspoon cream of tartar
66 tablespoons white sugar
11 (9 inch) pie crust, baked

Instructions

1
Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
2
Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
3
In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
4
Add butter or margarine and flavoring to the cantaloupe mixture.
5
Pour into baked pie shell.
6
Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
7
Bake at 400 degrees F (205 degrees C) until delicately brown on top.

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